Roasted Cauliflower (Four Ways!)

Learn how to roast cauliflower, plus three delicious variations! You’ll find Italian, Mexican and Indian versions with this roasted cauliflower recipe. Recipe yields 4 side servings of roasted cauliflower.

Ingredients

Basic roasted cauliflower

1 large head of cauliflower

2 to 3 tablespoons extra-virgin olive oil, as needed

Salt, to taste

Freshly ground black pepper, to taste

For the Italian version, you’ll also need:

3/4 cup (about 1 ounce) finely grated Parmesan

1 teaspoon finely chopped fresh Italian parsley, for garnish

Finely grated lemon zest, for garnish

Red pepper flakes (omit if sensitive to spice), for garnish

For the Mexican version, you’ll also need:

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

1/4 cup raw pepitas (hulled pumpkin seeds)

1 teaspoon finely chopped fresh cilantro, for garnish

Finely grated lime zest, for garnish

For the Indian version, you’ll also need:

1/2 teaspoon curry powder

1 teaspoon finely chopped fresh cilantro, for garnish

Red pepper flakes (omit if sensitive to spice), for garnish

Instructions

Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.

To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off the inner core areas, leaving the rest intact (see photo). Then slice each piece into 1/2″ wide pieces, breaking apart any particularly large florets.

Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle liberally with salt and pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding drizzle of oil if necessary.

If you’re making basic roasted cauliflower, arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 30 minutes.

If you’re making the Italian version, arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and then sprinkle the Parmesan over the cauliflower. Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Sprinkle the cauliflower with parsley, lemon zest, and red pepper flakes (if using).

If you’re making the Mexican version, sprinkle the cauliflower with cumin and chili powder and toss until well blended. Arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and sprinkle the pepitas over the center area of the pan (if you sprinkle them too close to the edges, they might burn). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Sprinkle the cauliflower with cilantro and lemon zest.

If you’re making the Indian version, sprinkle the cauliflower with curry powder and toss until well blended. Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 30 minutes. Sprinkle the cauliflower with cilantro and red pepper flakes (if using).

Notes

Recipe adapted from Bon Appetit and my curried coconut quinoa with roasted cauliflower.Make it dairy free/vegan: Don’t add Parmesan to the Italian version. All the other variations are dairy free as written.Recommended equipment: A Microplane (affiliate link) is the perfect tool for finely grating Parmesan and removing the zest from lemons and limes.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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